Ingredients:
1 tbs olive oil
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
500g lamb mince
2 tbs plain flour
500ml (2 cups) beef stock
1 dried bay leaf
1 tbs Worcestershire sauce
1 tbs tomato paste
Salt and freshly ground black pepper
4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (½ cup) milk
Melted butter, to brush

Preparation Method:
Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 mins or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 mins or until lamb changes colour. Add the flour and cook, stirring, for 2 mins or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 mins or until sauce thickens. Taste and season with salt and pepper.
Meanwhile: cook potato in a saucepan of salted boiling water for 15 mins or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper. Preheat oven to 200C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 mins or until mashed potato is golden brown. Serve immediately.

Serves: 4

Note:
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